Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downsid

Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their proces

The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Che

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel techn

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of